ROASTED POTATO SALAD
Ingredients
3 ½ pounds multi-color baby potatoes, cut in half (or bite-size pieces about the size of a walnut)
¼ cup olive oil
1-2 teaspoons salt
½-1 teaspoon black pepper
1 large sweet onion, chopped
1 small green pepper, finely chopped
1/3 cup parsley leaves, chopped
12 eggs, hard boiled, peeled and rough chopped
1 ½ cups Hellmann’s Light Mayo
2 teaspoons Dijon mustard
1 tablespoon cider vinegar
2 tablespoons chives, chopped
Instructions
Preheat oven to 400 degrees and line a large, rimmed baking sheet with foil.
Place your potatoes on the baking sheet and very generously drizzle with olive oil. Season liberally with salt and pepper and toss to coat. Roast the potatoes for 20-30 minutes until browned and crispy on the outside and soft and fork-tender on the inside. Toss once about 10 minutes into cooking to prevent them from sticking and to give and give an even cook. Let cool for 10 min.
Place the potatoes in a large bowl and add the remaining ingredients, except the chives. Toss gently to fully combine and coat, taking care not to break up the eggs too much. Place in a serving bowl or on a platter and chill for at least 2 hours or overnight. Garnish with chives.
You May Also Like...
Search Recipes
By Category
Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!
Search Recipes
By Spice
